Friday, February 10, 2017

Program on Shakespeare Garden

     The Monroeville Garden Club met on February 9, 2017, at 1:00 p.m. at the Presbyterian Church.  Dotsy Compton was the hostess for the meeting and co-hostesses were Jeanne Sewell and Pam Hindman.

     Guest speaker was Ms. Karen Weber, a Master Gardener from Montgomery, who supervises the care of the Shakespeare Garden in the Blount Cultural Park in Montgomery.  Ms. Weber talked about the history of the garden which was designed by Edwina von Cal and Co. of New York.  The garden features plants and flowers that are mentioned in the works of Shakespeare.  She brought samples of some of the plants that grow in the garden and told us how she schedules her planting.

     Following the program members were served Wine Cake, Chocolate Covered Strawberries, Cranberry Coated Goat Cheese with Crackers, Brownie Bites, Heart-Shaped Shortbread Cookies, Chicken Salad Sandwiches, and Assorted Nuts.

     Attending the meeting were Dotsy Compton, Brenda Gardner, Sara Bradley, Pam Hindman, Sharon Brewton, Margaret Groves, Judi Burns, Jeanne Sewell, Carolyn Hutcherson, Nancy Ziebach, Laura Bodiford, Robin Rawls, Bev Colquett, Patsy Wadlington, Ree Smith, Jean Singleton, and Gail Touchton.
Ms. Karen Weber,  Supervisor of Shakespeare Garden

Reunite Wine Cake Recipe (Jeanne Sewell)
1 box Butter Pecan Cake Mix
1 box (small) instant vanilla pudding
3/4 cup water
1/4 cup Reunite White Wine (I use whatever I have available)
3/4 cup oil
1/4 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
4 eggs

Mix all ingredients in a large bowl.  Beat 2-3 minutes.  Sprinkle bottom of greased tube pan with 1/2 cup finely chopped pecans.  Pour cake mixture over pecans. Bake at 325 degrees for one hour or till done.

1 stick margarine/butter
1 cup white sugar
2 TBs. water
1/4 cup wine

Boil 2-3 minutes.  Spoon 1/2 of mixture over hot cake while still in pan.  Allow to cool 15 minutes.  Spoon remaining sauce on top.

This cake is actually better after a few days in the refrigerator.  Freezes well also.  Topping is enough for 2 cakes.  I usually bake 2 cakes with one batch of the topping and freeze one for later.